Sunday, July 4, 2010

Blackforest Cake

There are very few types of cakes which my hubby eats and this particular Blackforest Cake happens to be one of them on his "elite" list. This cake has all the ingredients he enjoys in a cake - whipped cream, a light chocolate sponge, chocholate shavings and sweet cherries. You know what, I do agree with him too! I've made this cake on many occassions and had not have time to get down to posting the recipe until now. It takes no time at all to put together. In fact the cake can be made a day or two ahead of assemblying and can be kept in a air-tight container in room temperature. Once assembled, it needs to go into the refrigerator and keeps well for 2 to 3 days (that's provided you still have left overs). I absolutely guarantee that you will ask for second helpings ... I do, that's for sure as one is definitely not enough!

blackforest 2

Blackforest Cake
Makes two 7" cake or one 10" cake)


10g cocoa powder, sifted
100g self-raising flour, sifted
30g cornflour, sifted
1/2 tsp baking powder
70g corn oil or any other vegetable oil
5 egg yolks
85g water
1/2 tsp chocolate paste (you can substitute with chocolate or coffee emulco)
5 egg whites
1/8 tsp cream of tartar
120g sugar (I reduced it to 110g)

For Decoration:

Whip & Pour whipping cream
1 can of sweet dark cherries
1/4 bitter-sweet chocolate coins
Chocolate shavings
1 tablespoon thickened cream
Maraschino cherries for decoration


1) Preheat oven to 180C. Line the botton of your cake pan - do not grease the pan.

2) Put the egg yolks, oil, water and chocolate paste into a bowl. Whisk to mix together.

3) Add the cocoa powder, self-raising flour, cornflour and baking powdder into the egg mixture and stir with a whisk until it is smooth and combined. Set aside.

4) Whisk the egg whites until foamy. Then add the cream of tartar and whisk for about 1 minute on medium speed.

5) Increase to fast speed and slowly add in the sugar. Whisk until still peaks and glossy.

6) Add 1/3 of the egg white into the egg mixture and stir to combine. Add the remaining 2/3 and fold in gently so as not to deflate the mixture.

7) Bake in oven for about 25 - 30 minutes.

8) Remove from oven and cool in pan for about 15 minutes before removing.

To Assemble:

1) Slice the cake into half.

2) Whip your whipping cream until stiff (I used "Whip & Pour" as I find that it is more stable in high humidity)

3) Melt about 1/4 cup of chocolate in the microwave (take care not to burn the chocolate). Add about 1 tablespoon of thickened cream and stir to mix. Leave to cool.

4) Lay bottom half onto a cake board. Smear the sliced top with the melted chocolate and then cover it with whipped cream. Scatter the top with canned sweet cherries. Sprinkle with 1 teaspoon of the cherry juice. Alternatively you can use kirsch or cherry brandy.

5) Place the other half of the cake on top and cover the top and sides with more whipped cream.

6) Then cover the sides of the cake with chocolate shavings. Using a large star piping tip, decorate the top of the cake. Decorate with maraschino cherries and sprinkle the center of the cake with more chocolate shavings.

7) Refrigerate in the fridge for about 3 hours before serving.




busygran said...

Very tempting! How I love the cherries.

Angie's Recipes said...

I love the black forest cake too...but dare not to eat too much of them these days...I am getting wider and bigger..sighs.

Parita said...

Blackforest looks mouth watering! Stunning pic!

Aaron John said...

I love black forest cake and I've always wanted to make it!! Looks delicious!!!
Would you mind checking out my blog? :D

Ingrid_3Bs said...

It's such a lovely looking cake.

Jane said...

Oh my goodness, what an irresistible cake you made! Your hubby has very good taste. Looks like a wonderful recipe. Lovely!

Anh said...

This is one of my favourite cake, too. Chocolate + cherry = love!

tigerfish said...

This is a classic cake. When we were younger, there is not much choices of cake. It was either chocolate or blackforest cake. Nowadays, there are so many varieties to choose from. But I usually go back to classics.

El said...

It looks perfect. Now that fresh cherries are in season here, it's a good time to make the cake!

ann low said...

I love black forest. Is time that I have to bake this again.

Food For Tots said...

Second helping? No way!!! I'm definitely go for half of the cake. Who can resist this cake! Btw, this reminds me of the blackforest cake I had in Germany. It was lousy!!! I felt cheated by the tour guide. :(

Cakebrain said...

I love blackforest cake! and I especially like it made with chiffon and whipping cream! It reminds me of the cakes I had when I was young! looks delicious!

Unknown said...

yummm i can only dream of making this cake on my own...meanwhile...i'll go buy heheheh

The Duo Dishes said...

Cornflour and chocolate paste are two ingredients that sound new. Interesting! Sounds like a decadent recipe.

Sonia ~ Nasi Lemak Lover said...

Wor, this look so pro, like those selling outside, well done.

Pei-Lin said...

I love how cherry, kirsch and chocolate join forces in Black Forest Cake! It's one of my fave "cake flavor," after l'Opera. So is my bro's, in fact, it's his #1!!

pigpigscorner said...

This brings back memories! I used to eat a lot of blackforest cake when I was young, but not so much now.

Cherine said...

My favorite cake! looks fabulous!

Pei-Lin said...

Grace, just emailed you through your Yahoo! account. Please check your mail. Thanks! Hope to hear from you soon!

Pei-Lin said...

Jo, just emailed you through your Hotmail account. Please check your mail. Thanks! Hope to hear from you soon!

P.S. Sorry for the typo in the previous mail. I'm sleepy now. Haha! Embarrassing, man ...

Ramya Kiran said...

Cake looks delicious. Loved the whipped cream and cherries on top!

Jo said...

Hi all, thanks for dropping by.

Hi Angie, haha .. me too and double sigh at that!

Hi tigerfish, agree that we didn't have much choices then but I too still prefer the classic eg. marble cake. Yummy!

Hi Rita, yeah come to think of it, some times it's much easier just to buy it from the bakery.

Hi Sonia, thanks. Guess after making this cake on 5 separate occassions, I got better at it.

Hi Pei-Lin, yup got your email. Thanks for organizing it.

Courtney said...

Oh how I love chocolate! :)

Anonymous said...

I tried this recipe and it was a fail. It was not moist and it didnt rise. I followed this recipe to the letter. I was making this for Christmas. It looks nothing like your picture.

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